Butternut Squash and Apple Soup (Chunky & Cozy Edition)
- Kristina DeRobertis
- Sep 27
- 3 min read
If fall had a flavor, this would be it. Sweet roasted butternut squash, a tart pop of granny smith apple, and a little caramelized onion magic all simmered together into the coziest bowl of comfort.
Most butternut squash soups lean into that ultra-smooth, creamy vibe. Delicious, yes but sometimes I want something heartier. A spoonful that has texture, little golden roasted edges, and chunks you can actually bite into. That’s exactly what this recipe delivers: a chunky, rustic butternut squash and apple soup with a hint of sweetness, a savory backbone, and a crunchy pumpkin seed topping for good measure.
Why You’ll Love This Recipe
Chunky, not baby food – we’re keeping some bite to the squash and apple so each spoonful has character.
Sweet + savory balance – the granny smith apple brings a tangy brightness that cuts through the rich squash.
A little cozy crunch – the pumpkin seed topping (sweet + salty + smoky) makes every bowl feel fancy.
Flexible – swap chicken broth for veggie broth and you’ve got yourself a hearty vegetarian dinner.
Ingredients
1 MD butternut squash, peeled and chopped into 1-inch pieces, 4 Cups
1 Green Apple, peeled and chopped into 1-inch pieces
1 Yellow Onion, diced
2 tbsp Olive Oil
1 tsp Salt
½ tsp ground black pepper
¼ tsp garlic powder
4 cups chicken broth
Pumpkin Seed Topping:
½ cup raw pumpkin seeds
1 tbsp brown sugar
½ tsp kosher salt
½ tsp smoked paprika
1 tsp olive oil
Instructions
Make the pumpkin seed topping: Preheat oven to 350°F. Remove pumpkin seed from a small, sugar pumpkin and rinse. I like to boil the seeds for 5 minutes. This is not necessary, but it help with the bitterness. Toss pumpkin seeds with brown sugar, salt, paprika, and olive oil. Spread on a small pan and roast for 10 minutes, stirring halfway. Set aside to cool (and resist eating them all before the soup is done).
Roast the veggies: Increase oven heat to 425°F. Line a sheet pan with parchment paper. Spread squash, apple, and onion onto the pan. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder, then toss to coat. Roast for 35–40 minutes, flipping halfway through, until golden and tender.
Build the soup base: In a large pot, add the roasted mixture and 4 cups of broth. Bring to a gentle simmer over medium-high heat, then reduce to low and simmer 15 minutes so the flavors mingle.
Keep it chunky: Instead of blending smooth, use a potato masher or the back of a wooden spoon to lightly mash the mixture right in the pot. You’ll break up some of the squash and apple, but keep plenty of hearty bites intact. Add more broth if you’d like a thinner consistency.
Season and serve: Taste and adjust seasoning with more salt and pepper. Heat on low for another 5 minutes. Serve hot, sprinkled generously with the pumpkin seed topping.
Tips & Serving Ideas
Extra cozy: Swirl in a spoonful of crème fraîche, Greek yogurt, or coconut cream before serving.
Make it a meal: Pair with a loaf of sourdough (bonus points if you’ve got a homemade French loaf from your “From Scratch Era”).
Storing Your Soup
This soup keeps beautifully in the fridge for up to 4 days... just store it in an airtight container and reheat gently on the stovetop or in the microwave. It also freezes well for up to 3 months; I like to portion it into individual containers so I can pull out a cozy lunch or quick dinner whenever I need it.
Can I can it? Unfortunately, soups with pumpkin, squash, and added dairy (like half & half or cream) are not safe for home canning. Pumpkin and squash are too dense to process safely, and the dairy can separate and spoil. If you’d like to preserve this recipe long-term, the freezer is your best bet.
Final Thoughts
This soup feels like slipping into your favorite sweater on the first chilly night of the season. It’s not fussy, it’s not precious—it’s just cozy, comforting, and a little rustic in the best way.
Next time you’re craving something that tastes like fall in a bowl but with some bite, give this chunky butternut squash and apple soup a go. Don’t skip the pumpkin seeds… they’re the star of the show.
